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Measurements

Vegetable Pasta Sauce

1 cn Garbanzo Beans drained and rinsed
2 cn Plum Tomatoes (28 oz. Each)
1 lg Yellow Onion chopped
4 Cloves Garlic minced
1 ts Olive Oil
1 c Dry Red Wine
1 tb Tomato Paste
1 lg Zucchini scrubbed & chopped
1/2 lb Mushrooms washed & sliced
1/2 c Fresh Parsley chopped
1/4 c Fresh Basil minced or 4 ts Dried Basil
1/4 c Fresh Oregano minced or 1 tb Dried Oregano
1 Carrot grated
1 ts Salt
1 ts Fresh Ground Black Pepper
1/4 ts Dried Hot Red Chilies crushed or to taste

In a large pot, sauté the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes. Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally. This sauce is great over all sorts of pasta.
Source: The Garden of Earthly Delights Cookbook
20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.


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